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Gluten Free Broccoli Cheddar Soup

There is nothing that evokes autumnal cozy vibes quite like this Gluten Free Broccoli Cheddar Soup! My family loves devouring this rich and velvety soup so much that we’ve been eating it at least once a week for the past month despite the fact that it is still hot here. Can someone please send Mother Nature a memo that it is supposed to be fall here in Georgia?

{{ The recipe and post for this Gluten Free Broccoli Cheddar Soup was made in partnership with the Christopher Kimball for Kuhn Rikon. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

There is nothing that my daughter loves more after a long day of school and practice than coming home to a warm pot of this gluten free broccoli cheddar soup. Currently with volleyball in full swing she doesn’t get home until at least 6:15-6:30 in the evenings which can make gathering together for dinner some nights a real challenge due to the fact that Kash’s baseball practice starts at 6.

Honestly, feeding an extremely active family that is always on the run can be hard at times and it has been a real juggling act this year getting a warm dinner on the table for everyone when they’re schedule permits them the time to eat it.

That’s where my Durotherm comes in! Lately, on the evenings that Kash has baseball games I’ve been breaking out my Durotherm Hold and Serve and making this gluten free broccoli cheddar soup for dinner. I don’t normally endorse lots of extra kitchen gear, but I have to say this Durotherm ACTUALLY makes my life a bit easier. The fact that there is a piping hot meal waiting on my daughter when she gets home even though I’m not actually there makes the mom guilt about being gone a little easier to tolerate. I don’t have to do anything special or learn any new tricks to work my Durotherm either – I simply cook in the pot, place the hold and serve on its hot plate, and it keeps our meal piping hot for up 2 hours! That’s my kind of magic!

Another thing I really LOVE about the Durotherm Hold and Serve is that its handles stay nice and cool while our soup is bubbling hot inside, so I don’t have to worry about Eliza’s hands getting burned if she grabs the lid or handles of the pot when she’s serving herself a bowl. I definitely can’t say that for any other soup pots I own.

If you’ve made this Gluten Free Broccoli Cheddar Soup or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

Gluten Free Broccoli Cheddar Soup

Description

This weeknight warrior comes together in about 45 minutes, feeds a crowd, or fills a freezer! To freeze simply allow the soup to cool completely then transfer the soup to freezer bags, eliminate any air pockets, seal tight, and lay flat on a sheet pan until frozen solid. This soup will keep for up to a week in the fridge or 6 months in the freezer.

Ingredients

1 very large head or 3 small heads broccoli chopped into florets and stems

1/4 cup salted butter

1 medium white onion, chopped

2 cloves garlic, minced

1 cup shredded carrot

1/4 cup gluten free all-purpose flour

1 quart vegetable stock

1 cup whole milk

1 cup half and half

2 cups (8 ounces) sharp cheddar cheese, grated

1 1/2 teaspoons coarse kosher salt

1/4 teaspoon fresh black pepper

For serving, Aleppo pepper flakes (optional), and flaky sea salt

Instructions

1. Fill your DUROTHERM® Hold and Serve, 3/4 of the way with water and a few big pinches of salt, bring to a boil. Add the broccoli and blanch for 2 to 3 minutes until it is bright green and fork tender, but still slightly crispy.

2. Drain and transfer the broccoli from the Durotherm Hold and Serve to a bowl filled with ice water to stop the cooking process. Once cooled set aside about 1 cup of the florets for garnish.

3. Wipe out the Durotherm Hold and Serve, place over medium heat, and melt the butter. Once melted, add the onions, garlic, and shredded carrot. Cook until veggies soften, 4 to 5 minutes, stirring regularly.

4. Stir in the gluten free all-purpose flour. Cook for 1 minute to coat the vegetables, and then start to slowly pour in the vegetable stock. Stir constantly as you pour in the stock to avoid lumps. Once all of the stock is added, bring the soup up to a low simmer. Add the milk, half and half, and the remaining blanched broccoli. Place the lid on the Durotherm Hold and Serve and simmer for about 10 minutes over low heat.

5. Blend the soup with an immersion blender just until all of the big chunks are broken down but the soup still has lots of texture.

6 Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste soup and season with additional salt and pepper to your liking.

7. Place the DUROTHERM® Hold and Serve on its heat retaining base with the lid on and the soup will stay nice and warm for up to 2 hours.

Did you make this recipe?

If you’ve made this Gluten Free Broccoli Cheddar Soup or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.